Peel
The peel is rich in essential oils and is the primary aromatic ingredient of the orange. The zest can be infused early in the cooking process, and the aroma begins releasing between 40°C and 60°C, with extraction into fat happening from 60°C onwards. Extraction is especially effective with cream sauces, butters, animal fat, olive oil, or chocolate. The essential oils also dissolve into alcohol. The zest also be added raw at the end.
Juice
The juice of the orange contributes acidity, sweetness, and moisture. Can be used in reductions, glazes, sauces, and marinades. It contains fructose, sucrose, and glucose, but due to water content caramelisation takes time and usually only occurs above 160°C. The juice can also be incorporated into finishing sauces for a note of freshness.
Pith
The white parts of the orange are tart. Unless a hint of bitterness is desired, it’s best to cut it out of the pulp and not go too deep when zesting.
Pairings
- almond
- chocolate
- clove
- cream
- fennel
- olive oil
